Pumpkin Bread

 

Mini Cherry Pies

1 box of Pillsbury roll out pie crusts (2 crusts)
1 can of cherry pie filling
cinnamon
sugar

Cut out pie crusts using a four inch cookie cutter and place in greased muffin pan. Sprinkle crust with cinnamon and sugar.  Place 2 tbsp of pie filling in each cup.  Sprinkle pie filling with cinnamon and sugar.  Bake at 425 degrees for 14-18 minutes.

If you have extra pie crust leftovers, you can make crustos.

Crustos:

Roll Out extra pie dough and spread melted butter and cinnamon sugar on top.  Bake at the same temperature and time.

Italian Rice

1 1/2 cup minute rice, cooked
1 bunch of cilantro
1 jar of Prego meat sauce
1 lb of ground beef
20 meatballs, cooked
1/2 white onion, diced or sliced
2 cups shredded cheese

Cook rice as directed on box.  In cake pan, butter and spread prego across bottom of the pan. In a skillet, cook onions and hamburger until no longer pink.   Add cooked ground beef and meatballs to prego sauce and stir.  Add cooked rice to pan and stir into meat and sauce. Sprinkle Cilantro on top or stir into rice mixture. Bake at 350 degrees for 30 minutes.  Then top with cheese and bake an additional 5 minutes until cheese is melted. Serves 5 people.